Curry-Poached Chicken with Rice and Scallions

9 Jan

Continuing to chug along on the healthy eating train, I wanted to share another chicken and rice recipe, this time from Bon Appétit.  Anything with an overload of green onions always appeals to me, and I’d never made a poached chicken breast before.


  • 8 scallions (about 1 bunch), divided
  • 4 skinless, boneless chicken breasts (about 2 1/4 lbs)
  • 3 garlic cloves, smashed
  • 1 3-inch piece ginger, peeled, smashed to pieces, thinly sliced
  • 2 tablespoons mild curry powder
  • 2 teaspoons Morton kosher salt, divided, plus more
  • Juice from 1 orange (about 1/4 cup)
  • Juice from 1 lime (about 2 tablespoons)
  • Freshly ground black pepper
  • Warm jasmine or brown rice (for serving)
  1. Coarsely chop 4 scallions and transfer to a medium pot. Add chicken, garlic, ginger, curry powder, 2½ tsp. salt, and 4 cups water. Slowly bring to a bare simmer over medium heat. Once liquid begins to simmer, reduce heat to low and cook until juices run clear when thickest part of chicken is pierced, 10-12 minutes.

    Poaching Liquid

  2. Meanwhile, thinly slice remaining scallions. Whisk orange juice and lime juice in a small bowl; season with salt and 8 turns of a pepper mill, or about 3/4 tsp. (you want a lot of pepper!).
  3. Transfer chicken to a cutting board and let cool slightly. Strain poaching liquid through a fine-mesh sieve into a small bowl. Cut chicken crosswise into thin slices.

    Curry Poached Chicken

  4. Divide rice and chicken among bowls and top with sliced scallions. Spoon poaching liquid and some of the citrus juice over chicken and rice before serving.

    Drizzle Poaching Liquid and Citrus Mixture

NOTE:  Be extra careful when dealing with the poaching liquid. Yours truly managed to splatter a bit on herself and on the carpet runner in our kitchen.  There unfortunately is now a permanent curry powder stain on every piece of fabric that little splatter touched.

This was definitely a very “clean” dish, but I personally prefer dark meat over white. If I were to make this again, I’d probably use chicken thighs. However, you definitely wouldn’t get the pretty slices of meat with dark meat, if that matters.

We had this with a side of baby bok choy sauteed in a bit of ponzu.  We also had way more of the poaching liquid leftover than we needed for the sauce, so we used 2 cups of it to cook another cup of rice.  It was really tasty and I think it’d also be a great base to make fried rice with!

Curry-Poached Chicken with Rice and Scallions


Tomato-Glazed Meatloaves

6 Jan

The brief cold spell we had last month had me pining for comfort food, and I turned to who better than Smitten Kitchen.  A photo of her Tomato-Glazed Meatloaf and Browned Butter Mashed Potatoes popped up on my Instagram feed, and I pulled up the recipe immediately.  I did make a batch of mashed potatoes to go with this, but I didn’t use the recipe paired with the meatloaves on Smitten Kitchen – it was a bit too rich for me.  I went for a lighter version and used a pastry blender instead of a potato ricer to mash the potatoes.

Aesthetically and practically, I liked that the recipe separated the meatloaf into individual giant meatball-like servings instead of your typical bread-loaf shape making it much more freezer friendly.  I had originally intended to wrap a few up in plastic wrap and freeze for another time, but Kev and I loved them so much we polished them all off in just a few days.

Here’s the recipe as adapted from Smitten Kitchen for just the Tomato-Glazed Meatloaves!  Instead of using sandwich bread, I used panko breadcrumbs.



  • 4 teaspoons vegetable oil
  • 1/4 cup (60 grams) tomato paste
  • 2 tablespoons cider vinegar
  • 2 teaspoons honey
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons smooth dijon mustard
  • 1/4 teaspoon table salt


  • 2/3 cup panko breadcrumbs
  • 1/2 medium onion, roughly chopped
  • 1 garlic clove, chopped
  • 1 medium stalk celery, roughly chopped
  • 1 medium carrot, roughly chopped
  • Olive oil, for cooking
  • 1 teaspoon fine sea or table table salt, plus more for vegetables
  • Freshly ground black pepper
  • 2 pounds ground beef (I used 1 lb 90% lean ground sirloin, and 1 lb 85% lean ground beef)
  • 2 large eggs
  • 1 tablespoon tomato paste
  • 1 teaspoon dijon mustard
  • 1 teaspoon smoked paprika
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 cup milk


  1. Combine glaze ingredients in a small saucepan, and simmer, whisking constantly, for 2 minutes until and glaze is satiny smooth. Set aside.

    Make the Glaze

  2. Preheat oven to 350 degrees F. Lightly coat 2 9×13-inch baking dishes with nonstick spray, or line with nonstick foil for easy clean-up.
  3. Add the onion, garlic, celery, and carrot to a food processor, and pulse until finely chopped. Heat a large skillet over medium heat. Once the skillet is hot, coat the bottom with olive oil, and heat the oil for a minute; add the finely chopped vegetables. Season with salt and pepper, and cook, stirring frequently, until they begin to brown, about 10 minutes.

    Brown the Pureed Vegetables

  4. Add the vegetables to a large bowl with the panko breadcrumbs, then add the remaining ingredients.
  5. Stir the ingredients together with a fork or your hands until evenly blended.

    Get Your Hands Dirty!

  6. Form the meatloaf mixture into twelve 3-inch meatballs; each will weigh about 4 ounces. Arrange 6 in each prepared baking pan, evenly. Drizzle or brush each meatball with a teaspoon or so of the tomato glaze you made earlier, and bake until cooked through, about 20 to 25 minutes (an instant-read thermometer inserted into the center of a cooked meatball will register 160 to 165F).

    All Dressed Up and Ready to Go!

We ate this with the aforementioned mashed potatoes, and some parmesan roasted cauliflower and garlic lemon asparagus.

Perfect on a Cold Night

Vegetable Soup with Lentils and Seasonal Greens

2 Jan

Diet starts…yesterday!

Happy New Year, everyone!  Ahh, January. The month of resolutions, fresh starts, and attempts to undo all of the hefty holiday indulging.  Here’s a recipe I really enjoyed that falls in the healthy eating category, while still being tasty!

I came across a pretty clean eating recipe at Saving Dessert for vegetable soup but made a few edits.  I upped the butternut squash because you can’t cut up a butternut squash and just end up with 1 cup.  I also threw in a zucchini just to mix it up a bit, and used purple kale instead of the pound of bok choy.  With the extra veggies added, there isn’t a ton of broth in the soup, but I also don’t mind it that way.  Perhaps this is more of a stew in that sense.  Anyway, we are all about efficiency in this household with the baby around, and this is a great easy way to get our veggies in without having to cook every night!  Hope you like it as much as we do!


  • 3 tablespoons olive oil
  • 1 small sweet onion, chopped
  • 4 cloves garlic, minced
  • 1 small leek, cleaned and sliced (white and light green parts only)
  • 2 stalks celery, sliced
  • 4 medium carrots, peeled and sliced
  • 1 1/2 cup chopped butternut squash (1/2″ cubes)*
  • 1 zucchini, chopped
  • 3/4 cup green lentils, rinsed and drained
  • 4 cups (32-ounces) no-salt or low-salt vegetable stock
  • 14 ounce can chopped canned tomatoes (low salt)
  • 1 1/2 tablespoons tomato paste
  • 1 bunch kale, swiss chard, cabbage, or other seasonal leafy green (I used purple kale)
  • 1 tablespoon fresh thyme, chopped
  • sea salt and fresh ground pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (more if you like things spicy!)


  1. Drizzle the olive oil in a large soup pot or dutch oven with a heavy bottom. Heat on medium until hot. Add the chopped onion and garlic and sauté until the onion is softened.
  2. Add the leek, celery, carrots, butternut squash, and the lentils. Stir gently to coat all vegetables in the olive oil then add the zucchini, vegetable stock, and chopped tomatoes. Add paprika and cayenne, and season with salt and pepper.  Cover the pot with a lid and gently simmer for about 15-20 minutes until lentils are soft.

    Loving All the Color

  3. Add the tomato paste, chopped greens, and thyme. Simmer until the greens are just tender.

Smoked paprika might be my new favorite spice.  I really wasn’t expecting this soup to be so tasty because… how good can vegetable soups really be?  The smoked paprika really adds that addicting smoky flavor to the soup, and the little bit of cayenne adds a warm tingle to the tongue.  I’m not big on spicy food, so this is just the right amount.

*If butternut squash isn’t in season, you can sub it with rutabaga, turnips, or other hard squash. I bet potatoes or sweet potatoes would even work in this!  Be sure to cut vegetables about the same size so they cook evenly.

Vegetable Soup with Lentils and Seasonal Greens

Whole Wheat Apple Muffins

12 Nov

In the midst of my crazy meal prep madness getting ready for Mia’s arrival, I had bought a big carton of buttermilk to use in an Ina Garten chicken recipe, as well as a batch of Bran Muffins and still had a good amount leftover.  I wanted to add another type of freezer-friendly breakfast food to my Babygeddon stash, and saw this recipe that also uses buttermilk on Smitten Kitchen.  They are SO good!


  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar, packed, divided
  • 1 large egg, lightly beaten
  • 1 cup buttermilk or yogurt
  • 2 large apples, peeled, cored, and coarsely chopped (I used Granny Smith)

Diced Apples


  1. Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside.
  2. Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.

    Don’t Overmix!

  3. Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

Hot Out of the Oven

For a muffin that uses wheat flour instead of all-purpose, this sure was moist!  It had more of a cake-like texture than I was expecting it to have.  I went easy on the sugar for the crunchy top (probably only 1 TBSP brown sugar instead of the 1/4 cup the recipe calls for).

As with all of my food prep as of late, being able to freeze what we weren’t going to eat immediately was important.  These freeze really well, though I would skip adding the brown sugar on top since the crunchy top texture goes away once you microwave it.  YUM!

Whole Wheat Apple Muffins

Bran Muffins

5 Nov

In the weeks leading up to what I fondly called Babygeddon, I went on a bit of a crazy cooking and baking spree getting meals prepped and into our freezer.  I had purchased too large a carton of buttermilk when I made Ina Garten’s Mustard Roasted Chicken, and wanted to use it in some healthy muffins.  I turned to Smitten Kitchen and her recipe for Blue Sky Bran Muffins caught my eye.  I don’t mind bakery bran muffins, but they’re always LOADED with tons of added sugar – so much so that I actually always find them to be really sticky and gross from all the honey, juice, dried fruit, fresh fruit, and of course sugar in the actual batter too.  I was looking for a recipe that wasn’t going to give me cardboard muffins, but also not have so much sugar that I might as well have eaten a donut for breakfast.  This seemed like a great compromise, tasting much more like real breakfast than a treat.  Here’s the recipe!


  • 1 1/3 cups (315 ml) buttermilk (you can also use sour cream or yogurt thinned with a little milk)
  • 1 large egg
  • 1/3 cup (80 ml) oil (such as vegetable, safflower, sunflower or olive oil)
  • 1/4 cup (50 grams) lightly packed dark brown sugar
  • 1 teaspoon (5 ml) vanilla extract, a little citrus zest (optional flavorings to add)
  • 1 1/2 cups (90 grams) wheat bran
  • 1 cup (125 grams) all-purpose flour
  • 1 1/2 teaspoons (8 grams) baking powder (preferably aluminum-free)
  • 1 1/2 teaspoons (8 grams) baking soda
  • 1/4 teaspoon table salt
  • 2 teaspoons (10 grams) granulated sugar, divided
  • 3/4 to 1 cup chopped mixed fruit (just about anything but citrus or pineapple will work, they say; I used frozen mixed berries for this batch here)


  1. Heat oven to 425 degrees F and coat a 12-cup muffin tin with nonstick spray.
  2. Whisk buttermilk, egg, oil, brown sugar and any vanilla or citrus zest you’d like to use in a small bowl.

    Wet Ingredients – Buttermilk, Egg, Oil, Brown Sugar, Vanilla, and Tangerine Zest

  3. Whisk bran, flour, baking powder, baking soda and salt in a large bowl. Stir wet mixture into dry until just combined and still a bit rough.

    Dry Ingredients – Wheat Bran, Flour, Baking Powder, Baking Soda, and Salt

  4. Spoon two 2 tablespoons of batter into each prepared muffin cup. Add about 2 teaspoons fruit to each (dividing it evenly) and sprinkling the fruit with one of the teaspoons of granulated sugar.

    Sandwich the Fruit with Batter

  5. Spoon remaining batter (about 1 tablespoon each) over fruit and sprinkle tops of muffins with remaining teaspoon of granulated sugar.

    Sprinkle A Little Sugar On Top

  6. Bake muffins for a total of 16 to 18 minutes, rotating pan once midway through baking time for even browning, until a toothpick inserted into the center of muffins comes out with just a few crumbs attached. Do not overbake. Let muffins cool in pan on a wire rack for 10 minutes before removing from tin.
  7. Do ahead: Muffins keep for 3 days at room temperature, longer in the freezer.

NOTE: This recipe makes about 12 standard size muffins (use a cupcake tin, not a jumbo muffin tin).

These, like any baked good, are best eaten the day-of, but they also freeze well.  The top won’t have that semi-crunchy texture to it, but you can pop one in the microwave for 30 seconds and it is still as moist on the inside as the day it came out!  These definitely made my list of go-to muffin recipes, and I’m excited to try it with some other fruit!

Blue Sky Bran Muffins